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Garbanzo Beans With Escarole and Fennel Recipe

Garbanzo Beans With Escarole and Fennel Recipe

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Ingredients:

Serving

2 tsp olive oil
1/2 cup red onion, diced
1/2 cup fennel bulb, cored and chopped
2 garlic cloves, minced
1/4 tsp red pepper flakes
6 cups escarole, rinsed and drained
1 (19 oz) can garbanzo beans, rinsed and drained
1/4 tsp salt
1 lemon, cut in 6 wedges

Directions:

In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
Cook and stir until vegetables are soft, 3-4 minutes.
Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
Serve with lemon wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	58.97 Kcal (247 kJ)
Calories from fat	36.76 Kcal
		% Daily Value*
Total Fat	4.08g	6%
Cholesterol	2.48mg	1%
Sodium	1133.34mg	47%
Potassium	337.63mg	7%
Total Carbs	6.48g	2%
Sugars	0.84g	3%
Dietary Fiber	0.8g	3%
Protein	3.17g	6%
Vitamin C	12.4mg	21%
Iron	0.2mg	1%
Calcium	45.3mg	5%

Amount Per 100 g
Calories	20.63 Kcal (86 kJ)
Calories from fat	12.86 Kcal
		% Daily Value*
Total Fat	1.43g	6%
Cholesterol	0.87mg	1%
Sodium	396.48mg	47%
Potassium	118.11mg	7%
Total Carbs	2.27g	2%
Sugars	0.29g	3%
Dietary Fiber	0.28g	3%
Protein	1.11g	6%
Vitamin C	4.3mg	21%
Iron	0.1mg	1%
Calcium	15.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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